Yield: Yields 8 tarts.
For this simple-to-make tart, you can use purchased frozen puff pastry if you don’t want to make your own.
Cut each pastry sheet in half lengthwise and then crosswise into quarters. Line two baking sheets with parchment and heat the oven to 425°F.
Roll out each pastry rectangle until it’s about 7-1/2×5 inches; don’t worry about keeping it a perfect rectangle. Arrange the pastry bases on the baking sheets, and fold up the two long edges of each base to make about a 1/2-inch border. Arrange the sliced fruit down the center of each rectangle, sprinkle with sugar, and dot with butter. Bake in the hot oven until the pastry is deep golden brown on the bottom and the fruit looks slightly browned around the edges, 20 to 30 minutes. Serve warm.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Working with super-hard and flavorless nectarines was my challenge. To help solve the problem I sprinkled them with Penzey's Powder Lemon before adding the sugar, and increased the sugar as well. I used a half-sheet of puff pastry and a whole nectarine for the two tarts - which was just enough for my husband and I. These were super easy to make and turned out to be a delightful morning treat. I will make them again - soon!
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?